garlic

Oven Roasted Artichokes with Lemon Garlic Butter

Total Time: 1 hour

Servings: 4

“Please stop boiling away all of my wonderful flavors and try roasting me for a change!” says the humble artichoke. To be honest, roasting artichokes isn’t going to be a quick and easy task. But, your guest will be impressed with this recipe that is not as fussy as you’d expect. Roasting artichokes results in a delicate flavor, tender heart, and lightly charred leaves! You’ll toss out those canned artichokes that have been sitting in your cupboard for years. Oven Roasted Artichokes with Lemon Garlic Butter is a great way to cook artichokes to preserve their wonderful flavor. You’ll want to make this every time you’re craving tasty thistles.

Ingredients

  • 2 lemons

  • 4 large artichokes

  • 6 cloves of garlic finely chopped

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoon butter melted

  • 2 teaspoons of chopped Italian flat leaf parsley

  • 1 teaspoon flaky sea salt

  • 1/2 teaspoon pepper

  • 4 lemon wedges for garnish

Preparation

  1. Fill a large bowl with water (enough to cover the artichokes when halved). Cut 1 lemon in half. Squeeze the juice of the lemon into the water and toss in the lemon halves into the water.

  2. Prepare the artichokes: peel and trim, leaving about a 1/2 inch of the bottom stem of the artichoke. With a pairing knife, remove thick outer leaves from the bottom. With a sharp chef’s knife trim approximately 1 inch from the top of each artichoke. Using a good pair of kitchen shears, trip the tips of each leaf. (Be cautious! They can have sharp barbs.) Cut the artichoke in half from top to bottom and scoop the hairy choke from the center of each half. Toss the artichoke halves into the bowl of lemon water to prevent them from turning brown.

  3. Put 1 cup water in a large pan. Place the artichoke halves cut side up in the pan and bring it to simmer. Let simmer for 10 minutes. This will make the hearts nice and tender before roasting.

  4. Meanwhile, preheat oven to 400 degrees.

  5. Drizzle 1 tablespoon of olive oil in a large roasting pan.

  6. In a small bowl add melted butter, finely grated zest, and juice from 1 lemon (make sure no lemon seeds sneak into your butter, or else someone will get a bitter surprise), chopped garlic, and chopped parsley.

  7. After 10 minutes of steaming, carefully remove the hot artichoke halves from the pan and place them into the oiled roasting pan. Gently toss them around to lightly coat them in the olive oil. If you lose a few leaves here and there it’s fine! Turn each artichoke cut side up.

  8. Spoon the butter mixture evenly into the cavity of each artichoke half and brush some of the mixture around the cavity of the leaves on the cut side.

  9. Season with salt and pepper.

  10. Roast in the preheated oven for 35-40 minutes. The cut edges should be golden brown.

  11. Remove the artichokes from the oven and serve with a wedge of lemon.

Beet Pesto Crostini

By: Co+op, stronger together

Total Time: 35 minutes total; 20 minutes active

Servings: 4

Earthy, vibrant beets combine with garlic and crunchy sunflower seeds in this unusual (and vegan) pesto appetizer. Unlike herb pestos, this keeps refrigerated for a few days, tightly covered.

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Ingredients

  • 3 2-inch beets, about 6 ounces

  • 1 clove garlic, peeled

  • 5 tablespoons sunflower seeds, raw

  • 1 tablespoon extra virgin olive oil

  • 1/2 teaspoon salt

  • 8 slices baguette, toasted

Preparation

  1. Wash the beets, but don't peel them. Place them in a small pot and add water to cover by an inch. Put on high heat and bring to a boil, then reduce to a vigorous simmer. Cook for about 10 minutes, until a paring knife inserted in a beet slips in easily.

  2. Drain the beets and rinse with cold water, then trim the tops and slip the skins off under the cold water. Let cool.

  3. In a food processor, mince the garlic. Add 1/4 cup of the sunflower seeds and pulse to chop finely. Add the beets and process until finely chopped. Add the olive oil and salt and pulse just to mix, don't puree.

  4. To serve, spread about 1 1/2 tablespoons of the beet mixture on each baguette slice.

To learn more about beets, click here!

Nutritional Information

190 calories, 10 g. fat, 0 mg. cholesterol, 470 mg. sodium, 20 g. carbohydrate, 3 g. fiber, 5 g. protein

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.

Tomatillo Gazpacho

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Total Time: 30 minutes

Servings: approximately 4

This tomatillo-based gazpacho is gorgeously green with a tart flavor that complements the sweet shrimp and salty olives. Make this meatless by substituting feta for the shrimp.

Ingredients

  • 2 tablespoons extra-virgin olive oil, divided

  • 3 cloves garlic, chopped

  • 1 English cucumber, halved lengthwise and seeded

  • 1 avocado, halved and pitted

  • 1 pound tomatillos, (see Tip), husks removed, chopped

  • 1 green bell pepper, chopped

  • 1-2 jalapeño peppers, seeded and chopped

  • 1 15-ounce can reduced-sodium chicken broth, or vegetable broth

  • 1 teaspoon sugar

  • 1/4 teaspoon salt

  • 12 ounces cooked and peeled shrimp, chopped

  • 1/4 cup green olives, chopped

  • 2 scallions, sliced

Preparation

  1. Heat 1 tablespoon oil in a small nonstick skillet over medium heat. Add garlic and cook, stirring, until just beginning to brown, 1 to 2 minutes. Remove from the heat.

  2. Coarsely chop half the cucumber and half the avocado and place in a food processor. Add tomatillos, bell pepper, jalapeño to taste and the garlic. Process until smooth. Transfer to a large bowl; stir in broth, sugar and salt.

  3. Dice the remaining cucumber and avocado and place in a medium bowl. Add shrimp, olives and scallions. Drizzle with the remaining 1 tablespoon oil; gently toss to combine.

  4. Ladle the gazpacho into bowls and top each portion with about 3/4 cup of the shrimp salad.

Serving Suggestion

Serve with cheese quesadillas or some tortilla chips.

Tips & Notes

Tomatillos are tart, plum-size green fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.

Nutritional Information

327 calories, 18 g. fat, 0 mg. cholesterol, 793 mg. sodium, 18 g. carbohydrate, 7 g. fiber, 26 g. protein, 1 mg. added sugars

Posted by permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.